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plate full of healthy oats rava idli and coconut chutney
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Healthy Oats Rava Idli for Weight Loss

These idlis are one of the healthiest and wholesome Indian breakfast options. Packed with the goodness of Oats and Rava, it will ensure a nutritious start of the day.
Prep Time20 minutes
Cook Time8 minutes
Course: Breakfast
Cuisine: Indian, south indian
Servings: 2 people
Calories: 848kcal

Ingredients

  • 1 cup Oats Rava Idli ( 80gms)
  • ½ cup Rava / Sooji / Semolina (100gms)
  • ¼ cup Sweet Corn
  • 1 cup Finely cut vegetables (carrot & capsicum) Can reduce the amount of vegetables if required. I normally add as many vegetables as possible 
  • ½ cup Curd / Yogurt
  • 1 tsp Cumin seeds
  • 1 tsp Grated Ginger
  • 1-2 pieces Chopped Green Chilly 
  • 8-10 pieces Cashew Nuts and Raisins Can skip nuts if you want to reduce the calories   
  • 1 tsp Eno / Fruit Salt
  • Salt to taste 

Tempering (optional)

  • 2 tsp Oil
  • ¼ tsp Hing / Asafetida
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1 tsp Channa Dal

Instructions

  • Dry roast the instant oats on a pan for about 5-6 mins or till they get fragrant. Let them cool and grind them into a powder. This is your oats flour.  
  • *You can make this flour and store in an air tight container to avoid doing this step every time.  
  • In a container, add the oats flour, rawa, curd, vegetables, nuts, ginger, green chilly, cumin seeds, curry leaves and salt. Mix them all together. Add water to make a semi-solid consistency.  
  • Let this sit for 10 mins. The batter will thicken slightly as the rava will absorb water.  
  • Add water to get the right consistency of the batter.  
  • Add Eno / fruit salt along with a little water (to active the fruit salt) and mix it evenly. Don’t over mix as that can subside the bubbles.  
  • Pour into the idli molds and steam. 
  • The idli should be ready in about 10 mins. You can check if they are done by inserting a knife in the middle of the idli. If the knife comes out clean it is done.  
  • Use a spoon to remove the idlis. Dip the spoon in water each time you remove the idli to make the process easy.  

Notes

  1. You can use rolled oats if you don’t have instant oats. Don’t use steel-cut oats as they take a long time to cook. 
  2. Sometimes I skip the step of roasting the oats if I am in a rush. This can make the texture of the idlis slightly sticky. I don’t mind this as it saves me precious minutes in the morning. You can also increase the quantity of Rava by 20-25g to reduce the stickiness. 
  3. The stickiness will reduce once the idlis cool down. 
  4. If you want to do the tempering, heat oil in a container. Add the Mustard seeds, Cumin seed, Urad dal, Channa dal, and Curry Patta. One the seeds start crackling, add the Hing, Green chilly, and Ginger. Fry lightly and add this to the batter. This should be done before you let the batter sit for 10 mins (after step 2).